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Lithuanian Chef Details Grueling, Rewarding Experience at London's The Savoy
๐Ÿ‡ฑ๐Ÿ‡น Lithuania /Culture & Society

Lithuanian Chef Details Grueling, Rewarding Experience at London's The Savoy

From Delfi · (6m ago) Lithuanian

Translated from Lithuanian, summarized and contextualized by DistantNews.

TLDR

  • Lithuanian chef Andrius Vasilenka shares his experiences working in London's prestigious The Savoy Hotel, where he prepared hundreds of eggs daily.
  • Vasilenka discovered his passion for cooking during his studies in Lithuania and honed his skills through various jobs before pursuing a culinary career.
  • He describes the intense kitchen environment at The Savoy, characterized by high guest volumes and demanding work schedules, including early morning starts and extensive food preparation.

In the demanding world of haute cuisine, where precision and passion intertwine, Lithuanian chef Andrius Vasilenka has carved out a notable career, including a significant stint at the legendary The Savoy Hotel in London. His journey, detailed in this account, offers a glimpse into the rigorous training and dedication required to excel in the culinary arts at an international level.

In my first year of studies, during practical classes, I felt that I could no longer count the time while working in the kitchen; I didn't need to look at the clock. That was probably the moment when I realized that the chef's job is my path.

โ€” Andrius VasilenkaVasilenka reflecting on the moment he discovered his passion for cooking.

Vasilenka's path to becoming a chef was not immediate. He explored various professions, from window washing to construction, before realizing his true calling lay in the kitchen. This period of exploration, he notes, helped him weigh the pros and cons of a chef's life, ultimately solidifying his commitment to the profession. His time in London, particularly at The Savoy, proved to be a crucible, shaping his skills under the tutelage of a system established by culinary giants like Auguste Escoffier.

I had heard that London is a kind of filter for chefs, and when I felt like testing myself, experiencing something new, I decided to spend six months in this city and work.

โ€” Andrius VasilenkaVasilenka explaining his decision to pursue culinary work in London.

Working in the breakfast team at The Savoy, Vasilenka was immersed in a high-volume environment, often preparing between 400 to 500 eggs daily for dishes like Eggs Benedict. He speaks of the intense atmosphere, where the traditional 'shouting' and 'throwing' of items, characteristic of classic French and British kitchens, were part of the daily routine. Despite the demanding schedule, which often began at 4 a.m., Vasilenka found immense value in the experience, particularly in managing large guest flows and mastering various egg preparation techniques. For Lithuanians following his career, Vasilenka's story is a testament to the ambition and skill of their countrymen making their mark on the global culinary stage.

I worked in the breakfast team, but I often asked to join other sections like 'a la carte' to experience and see as much as possible.

โ€” Andrius VasilenkaVasilenka describing his proactive approach to learning at The Savoy.
DistantNews Editorial

Originally published by Delfi in Lithuanian. Translated, summarized, and contextualized by our editorial team with added local perspective. Read our editorial standards.

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